In this deceptively simple recipe, the mustard dressing brightens all the flavors of this dish to create a spectacular one-pan meal. With beans, greens, and potatoes, it combines many of the most important staple foods from blue zones hot spots.
1⁄2 pound fingerling potatoes, halved
3 garlic cloves, sliced
3 tablespoons chopped fresh parsley or other herbs
2 to 3 tablespoons extra-virgin olive oil
1⁄2 cup cooked chickpeas (or canned, drained and rinsed), patted dry with a paper towel
1⁄2 pound green beans, washed, trimmed, and dried
For the dressing:
1 tablespoon Dijon mustard
1 1⁄2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
2 teaspoons honey
Salt and pepper (optional)
Heat oven to 425 degrees.
In a large mixing bowl, toss potatoes with garlic, herbs, and half of olive oil.
Place in a single layer in a roasting pan and roast for 25 minutes, stirring once or twice.
When potatoes are tender and starting to brown, add the chick- peas and green beans and roast for another 10 minutes.
While that roasts, in a small bowl whisk together mustard, olive oil, vinegar, and honey to form an emulsified dressing.
Season the dressing with salt and pepper to taste.
Transfer the roasted vegetables and beans to a platter and drizzle with dressing.
Serve warm.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.
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